Turmeric is a vibrant and aromatic spice derived from the root of the turmeric plant, native to South Asia, particularly India and Sri Lanka. This golden-hued spice is an essential ingredient in the culinary traditions of Sri Lanka and plays a significant role in both the cuisine and culture of the island nation.
When it comes to Sri Lankan cuisine, turmeric is a staple in a wide array of dishes, adding both flavour and colour. It's a key component in traditional curries, rice dishes, and various condiments. Sri Lankan curries, in particular, are famous for their rich, complex flavours, and turmeric is often used alongside other spices like cumin, coriander, and fenugreek to create these aromatic blends.
One of the most famous Sri Lankan dishes that prominently features turmeric is "Yellow Rice," also known as "Kaha Bath." This dish combines turmeric-infused rice with a variety of accompaniments, including vegetables, sambols, and pickles, creating a flavorful and visually striking meal. Turmeric's earthy, slightly bitter, and peppery notes contribute to the unique taste of Sri Lankan cuisine.
How Turmeric can be used in Cooking?
Turmeric is a versatile spice that can be used in various ways in cooking to add flavour, colour, and depth to dishes. Here are some common methods for using turmeric in cooking:
- Turmeric is a key ingredient in many curry recipes. It's often used as part of the curry base, alongside other spices, to create a flavorful and aromatic sauce. Whether it's in a vegetable curry, chicken curry, or any other variation, turmeric adds both colour and a warm, earthy flavour.
- Turmeric can be added to rice, quinoa, or couscous to create fragrant and visually appealing side dishes. This is commonly seen in dishes like "turmeric rice" or "yellow rice."
- Turmeric can be used in soups and stews to infuse them with a warm and slightly bitter note. It pairs well with ingredients like lentils, chickpeas, and vegetables, adding depth to the broth.
- Turmeric can be included in marinades for meats, tofu, or vegetables. Combining it with yoghurt, oil, and other spices creates a flavorful base for marinating before grilling or roasting.
- Turmeric works wonderfully with a variety of vegetables. You can use it to season roasted, grilled, or stir-fried veggies, enhancing their flavour and giving them a beautiful golden hue.
- Smoothies: Turmeric can be added to smoothies for a healthful boost. It pairs well with ingredients like ginger, coconut milk, and fruits to create a nutritious and flavorful beverage.
- Baked Goods: In baking, turmeric can be used in savoury bread, muffins, or other baked items to introduce a subtle spice flavour and a vibrant yellow tint.
How to make Turmeric Crepes
Ingredients
- 01 cup of all-purpose flour
- ¼ tsp of Tikiri Manike - Turmeric Powder
- 01 cup of milk
- 02 eggs
- 01 tsp of vanilla extract
- 1/2 tsp of salt – adjust to your preference
- 01 tsp of cinnamon powder
- 02 tbsp of coconut sugar / brown sugar
- 01 small pod of cardamom 0f crushed
Serving
- Curd or yoghourt
- Fruits of your choice
Method
- First, let’s mix all the wet ingredients together. In a medium-sized bowl combine milk, egg, vanilla, and whisk well.
- Mix all the dry ingredients in a separate bowl and add to the wet ingredients bowl and give it a good mix. The batter should be in pouring consistency.
- If you want to make the batter faster just add all the ingredients into a blender and pulse a few times till the batter becomes smooth.
- Let the batter rest for a few minutes and then heat up a non-stick pan on medium heat.
- Pour 1/4 cup of batter, move the pan in a circular motion to spread the batter to make a thin and round crepe.
- Cook for 03-04 mins till you have tiny air bubbles appearing and edges are getting a little crispy. Flip and cook for another 02 – 03 minutes. That’s it! crepes are done.
- You can stuff these crepes with some peanut butter, and fresh fruits like banana, strawberries, raspberries, add some yoghurt on top and dust them with some icing sugar, drizzle some syrup on top and enjoy.
